Chicken and Gnocchi Soup

I am so happy that fall is finally here. Although with the 90 degree temperature today, it feels like I must have only been dreaming of the cooler weather that we had just a few days ago.  I'm not ready to say goodbye to all the fresh vegetables I'm still bringing in from the garden, but I am ready for the temperatures to be at least below 80.  It is October after all.

The start of comfort food season.

Like a steaming bowl of soup.  With a warm loaf of bread.  Smothered in some honey butter.

Yep, I could eat that everyday during these colder months.

This chicken and gnocchi soup fits the bill for me.  Creamy and full of flavor.  Just as good, if not better than the version it is recreated from. 

It's always fun for me to create dishes we've had at a restaurant here at home.  I'm easily amused, what can I say.


Chicken and Gnocchi Soup


1 cup chicken, cooked and shredded
4 tablespoons butter
4 tablespoons flour
1 tablespoon extra virgin olive oil
1 quart half and half
1 (14 oz) can of chicken broth
1/2 cup celery, finely diced
1 cup carrots, finely shredded
1 cup onion, finely diced
2 cloves of garlic, minced
1 cup spinach, coarsely chopped (if using frozen, be sure to drain thoroughly)
1/2 teaspoon dried thyme
1/2 teaspoon dried parsley
salt and pepper, to taste
1 pound potato gnocchi, cooked
Freshly grated parmesan




Saute the onion, celery and carrots in the butter and olive oil over medium heat until the onion becomes translucent. Add the minced garlic, thyme and parsley and cook for about 30 seconds.  Add the flour and make a roux. Let the butter and flour mixture cook for a minute before adding 1 quart of half and half.  Once the mixture thickens, add the chicken broth. Allow mixture to heat up and thicken again. Then add the chicken, cooked gnocchi, spinach  and simmer until soup is heated through. Season with salt and pepper to taste.  Top with freshly grated parmesan before serving.  


Slightly adapted from CopyKat Recipes